Wednesday, October 5, 2011

More Cupcakes!!...White Chocolate Chip Chocolate Cupcakes This Time

As we said before cupcakes are in fashion. Big cupcakes where the base and the top are cooked separately in silicon molds and all you have to do is fit the top above the base and you get one huge cupcake. There are even molds which enter the base so you can fill them after the surrounding batter is cooked. There are small cupcakes. There are all sorts of cupcakes. Maria, Barbara and I love them so much that Maria with the help of Stelios Parliaros (Greece's top Grand Chef Patissier) - pastry chef and, of course, yours truly who insists to stick his nose in everything, came up with those absolutely fantastic white chocolate chip chocolate cupcakes with lemon frosting. Repetition of the frosting is done on purpose because Barbara loves Lemon - Cream frosting!!You will need:
Makes 18 cupcakes.
- 350 gr kitchen chocolate minimum 52 - 55% cocoa.
- 250 gr fresh cream 35%.
- 5 whole eggs (medium sized).
- 100 gr castor sugar.
- 1 tsp. vanilla.
- ½ tsp. baking soda.
- 150 gr white chocolate chips.Method:
- Preheat your oven to 170 degrees C.
- Melt chocolate in a bain-marie (Look under Bain-marie in this blog under labels).
- Add fresh cream and mix with a spatula.
- Blend on medium speed ( setting no.4 on a Kenwood using the wire attachment) the eggs, vanilla. and sugar.
- Add the melted chocolate to the bowl with the egg/vanilla/sugar mixture and beat for 15 minutes at least.
- Add flour, baking soda, and the chocolate chips. Blend by hand using a spatula.
- Divide batter between 18 cupcake paper molds. Fill to 1 cm from the brim.
- Bake for 25 to 30 minutes.
- When time is up, insert cake tester to check for doneness.
- Let cool completely before consumption.For the Lemon - Cream Frosting:
Please use the same frosting recipe as in "Colored Cupcakes" post dated September 26th 2011.
Enjoy!
Stelios